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Old 11-20-2007, 07:11 PM   #1
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Egg Cream... Mississippi Style

5 oz. whole milk...
3 oz. Soda water
3 T Chocolate Syrup

Mix syrup with milk. Add soda water. Give it a few stirs and enjoy!

I didn't have U-Bet Chocloate Syrup...Had to use Hershey's.

I tried it first with Sto-bought Chocolate milk...Just fair. I guess it depends on the quality of milk you can buy.

A Selttzer bottle might be handy!

This stuff is good!!!

I Wonder if it would sell in New York????

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Old 11-20-2007, 07:16 PM   #2
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Yeah I thought the commercial choc milk wasn't satisfactory. I'm going to try it with syrup next. Just not sure if my Cottee's Diet sauce is going to be good enough!
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Old 11-20-2007, 08:05 PM   #3
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Quote:
Originally Posted by Uncle Bob View Post
5 oz. whole milk...
3 oz. Soda water
3 T Chocolate Syrup

Mix syrup with milk. Add soda water. Give it a few stirs and enjoy!

I didn't have U-Bet Chocloate Syrup...Had to use Hershey's.

I tried it first with Sto-bought Chocolate milk...Just fair. I guess it depends on the quality of milk you can buy.

A Selttzer bottle might be handy!

This stuff is good!!!

I Wonder if it would sell in New York????
I get egg creams all the time in NY. They're very popular. What makes this "Mississippi" style? It's absolutely the same recipe. I was expecting you to have some crazy ingredient in there to spice it up or something.
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Old 11-20-2007, 08:09 PM   #4
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This is a follow-on thread from Rom's request for mocktail recipes, Rock.
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Old 11-20-2007, 08:12 PM   #5
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This is a follow-on thread from Rom's request for mocktail recipes, Rock.
You lost me . . .
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Old 11-20-2007, 08:15 PM   #6
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Uncle Bob was just putting up the recipe for the Egg Cream that was discussed in that thread. He used a different syrup than was initially mentioned and so he just posted how he did it with the ratios he used. That's all.
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Old 11-20-2007, 08:22 PM   #7
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Originally Posted by Bilby View Post
Uncle Bob was just putting up the recipe for the Egg Cream that was discussed in that thread. He used a different syrup than was initially mentioned and so he just posted how he did it with the ratios he used. That's all.
Ah, gotcha. Didn't get the Mississippi reference.
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Old 11-20-2007, 08:24 PM   #8
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Rock, do you make it at home as well? I am trying the different ratios as well - it isn't something we have here. So do you make it with the same levels as Uncle Bob? GB uses a 50/50 or 40/60 ratio.
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Old 11-20-2007, 08:31 PM   #9
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Rock, do you make it at home as well? I am trying the different ratios as well - it isn't something we have here. So do you make it with the same levels as Uncle Bob? GB uses a 50/50 or 40/60 ratio.
You know, I've made them for so long I really don't pay attention. It's not really exact science. I pour in about as much milk as I feel like drinking at the moment, top off the glass with soda water, and then stir in chocolate syrup until it's as dark as I want it to be. I give it about as much thought as making regular chocolate milk or a root beer float. There's really not that much measuring, it's just about what you feel like tasting that time. (Does that make sense?) Obviously you want to use more milk than soda water though.
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Old 11-20-2007, 08:31 PM   #10
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I just wanted to try this "stuff"...I got the idea from GB in the "Mock Cocktail" thread, and felt it appropriate to start another thread with my experiences at making it rather than High-Jack that thread!


The "Mississippi Connection" is..... It would make an excellent chaser for Moonshine!

Truthfully, it was very good. I'm sure not up to New York standards, but hey!

(I) Have Fun & Enjoy!
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